Stewed Vegetables with Skin Dregs

Name: Stewed Vegetables with Skin Dregs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g tofu; 2 blockbuster Chinese cabbage; 150g Pleurotus ostreatus; 50g Dried Tofu; 1 bowl Broth; 1 short section Green onions; 3 cloves Garlic cloves; Some salt; Some Cooking oil; 1 teaspoon pepper; 150g Scum

by Milk tea ink ink

5.0 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

3

The skin residue is a famous food in Anyang, and the use of skin residue to make various stewed dishes is also a major feature. Anyang people like to use the skin residue, crispy meat, meatballs, dried tofu, vermicelli, squid, quail eggs, fish balls, ham and other materials. All kinds of vegetables are stewed together, and you can stew whatever you have at home. It is easy to cook and delicious. The slag stew is an ordinary home-cooked dish. The ingredients at home are limited these days, so I will make a vegetarian stew.

Stewed Vegetables with Skin Dregs

1. Dregs together

2. Prepare all kinds of ingredients

3. The ingredients are cleaned and arranged, and set aside (cut into cubes with the skin residue tofu, cut into slices of the fried tofu, tear the mushrooms into small flowers, and tear the cabbage leaves into large pieces)

4. Sliced green onions and garlic cloves

5. After the oil is hot in the pot, add green onion and garlic slices and sauté

6. Pour the broth and bring it to a boil (if the soup is thicker, add some water)

7. Put in the skin dregs, tofu and mushrooms, cover the pot, and simmer for a while

8. After the mushrooms, tofu and skin dregs are boiled soft, add the fried tofu and cabbage leaves, add salt and pepper, reduce the heat and simmer for a while, so that all the ingredients are delicious

9. A large soup pot of stewed vegetables out of the pot

Tips:
1. Since the stewed dishes made today are relatively vegetarian, mainly eating vegetables and soup, without soy sauce and too many kinds of seasonings, please adjust according to your own taste when you make it;
2. The broth used this time is boiled from pork bones. It is thicker and white in color. It looks very beautiful without any treatment. If the broth you use is not white enough, there is a trick. You can add a teaspoon of milk powder to the boiling soup, and the soup will immediately turn milky white.